Lamb with baby vegetables, artichoke hearts and pesto dressing

This is a super vibrant dish with all the colours and texture of summer, pesto perks up lots of dishes, and any leftovers can be used for pasta, dips etc.

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4

Ingredients

3 lamb leg steaks
salt & freshly ground black pepper
1 clove garlic, crushed
1 tbsp olive oil
200g/7oz baby courgettes, sliced
75g/3oz baby asparagus
100g/4oz cherry tomatoes, halved
1 (400g)can artichoke hearts, drained
1 small red onion, sliced
1 bag of baby salad leaves
For the pesto:
1 small garlic clove
50g/2oz fresh basil
25g/1oz pine nuts, toasted
25g/1oz Parmesan cheese, finely grated
90ml/6tbsp olive oil

Method

First make the pesto, this is very easy! Just pop all the ingredients into a blender and blitz until you get a spoonable consistency.

Heat up a griddle pan. Rub the lamb steaks with garlic, olive oil, salt and pepper and griddle for 5-7 mins on each side depending how pink you like your lamb. Transfer the lamb to a plate and set aside to rest.

Cook the courgettes and asparagus in boiling salted water for 3 mins or until just tender. Drain in a sieve and rinse in cold water.  Then drain again and mix with the cherry tomatoes, artichoke hearts and onion.

Slice the lamb thinly. Divide the salad leaves between four plates, arrange the vegetables and lamb on top, drizzle a little pesto over each and serve.